Brown Sugar Banana Spice Cake

1. 1

   Lightly spray a 6-cup loaf pan.

2. 2

   In a large mixing bowl, combine the baking mix, 2 teaspoons of pumpkin pie spice, the mashed bananas, egg, and oil.

3. 3

   Using a hand mixer, beat the batter for 2 minutes.

4. 4

   Remove 1/2 cup of the batter to a small bowl with the brown sugar, 1/2 teaspoon pumpkin pie spice and mix well.

5. 5

   Pour the remaining batter into the loaf pan.

6. 6

   Pour the brown sugar batter into the loaf pan and swirl with a knife.

7. 7

   Make a foil ring and arrange it on the bottom of the slow cooker, then put the loaf pan on top of the foil ring.

8. 8

   Cover slow cooker with 5 paper towels before securing the lid.

9. 9

   Cook on low setting until tester comes out clean, about 4 hours.

10. 10

    Remove the loaf pan from the cooker and cool on wire rack.

11. 11

    When cool, turn the cake out onto a serving platter and serve with the chocolate whipped cream.

12. 12

    For Chocolate Whipped Cream:

13. 13

    Beat the cream with a hand mixer, until it starts to thicken.

14. 14

    Add the confectioners' sugar and cocoa powder and continue beating until firm peaks form.

* Per serving · 4 servings · Values may vary.

No additional tips available.